1 ½ tbsp Gewürzhaus Smoky Black Lime & Chilli Blend
3 tbsp unsalted butter, melted
Lime wedges, to serve
For the smoky chilli mayo
½ cup whole egg mayonnaise or Kewpie
1 tsp Gewürzhaus Smoky Black Lime & Chilli Blend
1/2 lime, juiced
Using a sharp knife, cut off the base of the corn cob, then cut the cob in half crosswise. Stand one half upright, on a nonslip chopping surface, and carefully cut into eights lengthwise. Repeat with the other half and the remaining corn cobs.
Make a marinade by combining the olive oil and spice blend and coat the corn ribs with it.
Place the corn ribs on a hot BBQ grill or plate, kernels facing down, and grill until char marks appear. Turn the ribs to lightly char the other sides. Depending on the size of the ribs, this should take 5-10 minutes in total.
To make the smoky chilli mayo, add the mayonnaise, spice blend and juiced lime to a small bowl and mix to combine. Set aside.
Remove the corn ribs from the grill, brush them with melted butter,drizzle with lime and serve with smoky chilli mayo.